A thick stack of buckwheat pancakes topped with dried cranberries and almonds and drenched in a warm caramel sauce.

Author: Rebecca Doser

Recipe Type: Breakfast

Serves: 1

Ingredients

Pancakes

1½ cups Buckwheat flour

½ teaspoon baking soda

1¼ teaspoons baking powder

¼ teaspoon salt

1½ tablespoons sugar

1¾ cups of milk

1½ tablespoons melted butter

2 eggs, separated

½ tsp. Simply Organic Cinnamon

Toppings

2 tbsp. chopped walnuts

2 tbsp. chopped Emerald Simply Natural Almonds

1 tbsp. Eden Organic Dried Cranberries

¼ cup Caramel sauce

Instructions

In a large bowl, combine dry ingredients and whisk together well.

Add in the milk, melted butter or oil, and eggs and mix well.

Heat griddle to 350 degrees F and grease with a little butter. Pour about ⅓ cup of pancake mix on the griddle for each pancake. Cook until bubbles form, then flip.

Meanwhile, chop up walnuts and almonds and set them aside with dried cranberries.

In a small saucepan, heat caramel syrup over low-medium heat for 4-5 minutes or until warm. Stack up your pancakes, pour caramel sauce over them and top with walnut, almond and cranberry mix. Bon appétit!

Rebecca Doser, a resident of Penfield, NY, is the face behind Breakfastwithbex. This English Major at St. Lawrence University has a passion for journalism, punny captions and creating delicious breakfast dishes, which she shares on her Instagram account (@breakfastwithbex) and blog (breakfastwithbex.com).